Friends forging a course together through the unexpected

Yesterday I was in a rare mood of procrastination. I did not want to write my blog post because I felt I had nothing to write about. There are a few projects I’d like to start but I’m holding off because of our house hunt. Thus my inspiration was running low. So instead of writing I baked. My procrastination got filled up with butter, flour and sugar and a little lemon.

One of Matt’s favorite desserts are lemon bars. Over the last few year’s I’ve modified a recipe from Betty Crocker to become a family favorite.

What you’ll need:

Oven heated to 350 degrees

1 8 or 9-inch square pan

1 cup flour

1/2 cup butter at room temperature

1/4 powder sugar

1 cup granulated sugar

All of the peel from a large lemon

3 tablespoons of lemon juice

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

an additional 2-3 tablespoons powder sugar

To start you’ll mix the flour, butter and powder sugar together. I start with adding the flour and powder sugar together and the cut the butter into smaller pieces. I use my hands to make sure the butter is mixed in well and not left in chunks. Pour the mixture into the square pan and press down firmly all around. Pop it in the oven for about 20 minutes or until the crust starts to brown at the edges. When you take it out, there might be a few cracks but don’t worry, they’ll be covered up in the next part!

While the crust is baking, whip out your Kitchen Aid stand mixer or hand-held mixer. Beat the granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs on high speed for about 3-5 minutes. The mixture will turn a lighter yellow and appear fluffy. Pour the liquid mixture on top of the hot crust. Bake for another 25-30 minutes until the liquid mixture has solidified.

Homemade lemon bars

Cool for at least one hour and dust with your extra 2-3 tablespoons of powder sugar. Enjoy and here’s to procrastination that tastes good!